Pumpkin Gnocchi with Burnt Butter Sauce

Ingredients
1kg of pumpkin , peeled and cut into 3cm pieces (you should have 700g when chopped up)
olive oil cooking spray
1 1/2 to 1 3/4 cups plain flour
1 1/2 teaspoon salt
1/2 teaspoon white pepper
125g butter, chopped
shaved pecorino, to serve

Preheat oven to 200 C. Line a baking try with baking paper. Place pumpkin on tray. Spray with oil, season with salt and white pepper. Roast for 40-45 minutes or until tender. Transfer to a large bowl and mash until smooth. Stand for 10 minutes.

Sift 1 1/2 cups flour over pumpkin and season with salt and pepper. Stir until well combined and a soft dough formed.

Turn dough onto a lightly floured surface. Knead gently for 3 minutes. Divide into 4 peices and roll each piece into a 30 cm long sausage shape. Cut each roll in to 3cm pieces. Press with a fork.

Bring large saucepan of salted water to the boil over high heat. Add one quarter of the gnocchi. Cook for 2 minutes or until gnocchi rise to the surface. Cook for a further 2 minutes, remove with a slotted spoon to a large bowl. Cover with foil to keep warm. Repeat with remaining gnocchi, in 3 batches.

Heat butter in a small saucepan over medium heat until melted and sizzling and golden (looks burnt). Spoongnocchi into bowls and spoon over butter, season with pepper and sprinkle generously with percorino and serve.

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